Kasnocken

1. white bread into very thin slices, then cut into cubes and swell with the milk poured. Peel the onions, dice very finely, fry in 20 g butter until translucent, remove from the heat. Finely dice the Harz and Emmental cheese. Rinse the chives and parsley, dab dry and cut into fine rings or chop.

Mix all prepared ingredients together with eggs and flour, season with salt, pepper and caraway. Cut off the quantity with two spoons dipped in hot water and place in boiling salted water for 10 minutes. In the meantime, rinse sage, cut into strips. Heat remaining butter, brown slightly. Briefly sauté the sage in it. Remove the Kasnocken with a slotted spoon, drain and serve with the sage butter.

Tip: As an entrée, this dish is enough for 6-8 people.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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